Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• Dough:
• 3 cups all-purpose flour
• 5 tbsp melted butter
• 3 tbsp granulated sugar
• 1 tsp salt
• 2¼ tsp active dry yeast
• 1 large egg (1¾ oz)
• ¾ cup warm milk
• 1 tsp vanilla extract
• Simple Glaze:
• 1 cup powdered sugar
• 1–2 tbsp milk (½-1 oz)
• 1 tbsp melted butter
• Splash of vanilla extract
• Strawberry Compote:
• 10½ oz strawberries (about 2 cups, chopped)
• 2¾-3¼ oz granulated sugar (6–7 tbsp)
• 1 tbsp lemon juice
• ¼-½ oz cornstarch (1–1½ tbsp)
• water (2 tbsp)

Method

1. Stir the warm milk, granulated sugar and yeast together and leave the mixture for 8 to 10 minutes until foamy, then mix in the egg, melted butter and vanilla.
2. Add the flour and salt and knead for 8 to 10 minutes until the dough is smooth, then cover it and let it rise for about 1 hour until doubled.
3. Cook the chopped strawberries with the compote sugar and lemon juice over medium heat for 5 to 7 minutes until soft and juicy, mash them lightly, then stir in the cornstarch mixed with the water and cook until thickened before cooling the compote completely.
4. Roll the risen dough into a rectangle, spread the cooled compote across it, cut the sheet into strips, stack the strips and slice the stack into pieces.
5. Stand the pieces upright in a greased loaf pan, cover the pan and let the loaf rise for another 30 minutes.
6. Bake at 350°F for 35 to 45 minutes until the top is golden.
7. Whisk the powdered sugar with the milk, melted butter and vanilla for the glaze and drizzle it over the bread while it is still warm, then pull the pieces apart at the table.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).